Boo! Here’s plenty of pumpkin for you

Boo! To you! Yes, my favorite time of year is here.

As I write this, I am totally stuffed with pumpkin stuff. I experimented with one of my favorite Halloween recipes; Libby’s ( recipe for a layered dip made with canned pumpkin. The first time I served it, I didn’t say a word about pumpkin being in it (would have frightened everyone).

It was a hit. All who ate it were surprised!

Then an idea came to me. Why not combine the ingredients, with a few changes, for a quick dip?

Pretending I was on the Food Network with a 30-minute deadline, I flew around the kitchen and tasted so much pumpkin, I am stuffed. Antacid anyone?

Enjoy these recipes including my favorite “finger foods.”

Happy Halloween, and I’ll see many of you at the Senior Fair this Friday. Stop by for “a bite.” Hee, hee!

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Pumpkin Dip — Dixie’s Way

1 can Libby’s pumpkin

1 package lowfat cream cheese

1 cup “light” sour cream (I used lowfat)

1/4 cup minced red onion

2 tablespoons sliced green onion

1/4 teaspoon garlic powder (more or less to taste)

2–3 tablespoons jalapeno juice from jar of sliced jalapenos

Jarred jalapenos, chopped to taste about 1/4 cup

1 medium seeded tomato

Sliced ripe olives, to taste

Mix cream cheese, sour cream and pumpkin together. Add jalapeno juice, garlic, onion and ripe olives. Carefully mix in tomato. Top with cilantro, green onions, and extra tomatoes. Serve with finger dippers: Baby carrots with sliced almonds attached on one end with cream cheese for finger nail; stand up with nail end pointing up. Or, serve with wonton wrappers cut in half, placed on a Pam spayed cookie sheet, Pam sprayed also on top. Bake in 350 degree oven just until edges brown.

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Pumpkin Turkey Chili

Submitted to by Someoneswt Used with permission from Stephanie Robinett, director of communications.

Dixie note: Use skinless ground turkey. Trust me on this one. It’s delicious and fun to serve at Halloween.

1 tablespoon vegetable oil

1 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped yellow bell pepper

1 clove garlic, minced

1 pound ground turkey (skinless)

1 14.5-ounce can diced tomatoes

2 cups pumpkin puree

1 1/2 tablespoons chili powder

1/2 teaspoon ground black pepper

1 dash salt

1/2 cup shredded cheddar cheese

1/2 cup sour cream

Heat oil, saut&233; onion, peppers, garlic to tender, remove; cook turkey until evenly brown. Drain; add vegetables, tomatoes and pumpkin. Season with chili powder, pepper/salt. Cover, simmer 20 minutes. Top with cheddar cheese/sour cream.

Dixie note: Serve with Bread Finger made by baking bread sticks cut in half and rolled into fat or long skinny fingers with attached sliced almond finger nails tinted in red and placed on rounded tip with beaten egg. Serve fingers with a bowl of spaghetti sauce “blood” for appetizer.

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Ghostly Pumpkin Tarts

1 package lowfat cream cheese (may use fat free or regular)

2 cup 1 percent milk

2–4 serving size packages of JELL-O Vanilla Flavor Instant Pudding & Pie Filling

1 15–16 ounce can pumpkin

1 1/2 teaspoon pumpkin pie spice (or to taste)

1 8-ounce size Cool Whip Lite

1/2 teaspoon vanilla

1/3 cup chopped pecans

Soften cream cheese; using hand mixer, beat cream cheese, add a half cup milk. Beat until creamy; add rest of milk, pudding mixes, pumpkin and spices. Beat at low speed until smooth. Fold in a little more than half of the Cool Whip. Spoon in graham cracker tarts with a swirled Cool Whip ghost with mini chocolate chips for eyes.


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